Venison Wine Marinade

2 cups red wine
1/2 cup oil - I use vegetable oil
1/2 cup wine vinegar - I use red wine vinegar
1 teaspoon salt
1 bay leaf
1 sliced onion - I chop it
1 crushed garlic clove
1 sprig thyme

I also add some Masterfoods Tuscan herbs and spices for added flavour.

Make up the marinade, put the beaten thin schnitzels (not crumbed yet) into the marinade in the fridge for twenty four hours. Turn at least once.

Venison Schnitzels

Venison schnitzels
Seasoned flour
Beaten egg
Fine dry breadcrumbs
50 gms butter
1 tablespoon oil

To prepare schnitzels, place the meat between several thicknesses of greaseproof paper and pound it with a mallet to the desired thickness, between 1/2 and 1/4 of an inch.

Put into the marinade as described above.

After marinading shake off the bits of onion etc, and lay on seasoned flour for a covering, shake off the excess. Dip in the beaten egg and lay schnitzel in the bread crumbs for a good covering on both sides. Shake off excess if necessary. Refridgerate (30 mins +) or freeze for a while to let the crumbs set.

To cook, melt the butter and oil in a heavy fry pan and cook quickly on both sides, depending on their thickness, but 2 or 3 minutes maximum each side.

Recipes from the "National Brand New Zealand Venison" recipes pamphlett from about 1982

I make them in pretty big lots and store in the freezer, so increased the quantities as needed above.

I cooked these marinaded venison schnitzels as the first ever meal I cooked for my new girlfriend, now my wife. So they must have been good.